1. Always use microwave safe utensils, plastic or glass.
2. Standing time: Allow about 10 minutes standing time for most
roasts before carving.
Power
& Time
Food
Container
Cover
(or Internal Temp.)
Comments
Beef
Ground, crumbled
Casserole
No
HI
for casseroles
or soup
(1-lb. )
(1
)
4 to 6 min.
6 to 8 min.
after half of time.
Add sauce or
casserole ingredients and finish. To cook
frozen
block, microwave 9 to minutes,
breaking up and stirring every 3 minutes.
Let stand 5 minutes.
Meatballs
Round or
Wax paper
HI (10)
lb.)
oblong dish
6 to 8 min.
)
to min.
Round dish: arrange 3/4 to l-inch apart in
circle around edge of dish.
Oblong dish: arrange 3/4 to
apart.
Rotate dish half turn after half of time.
Patties
Oblong
Wax paper
(4 patties/lb. )
HI
dish (with trivet
I to 2 patties
if desired),
2 to 4 min.
3 to 4 patties
ceramic dinner
4 to 6 min.
plate
Tip: For or 2 patties use paper plate lined with double thickness paper towels.
Cover with wax paper or cook uncovered
and turn patties over.
If desired, add
browning sauce or agent. Rotate dish half
turn after half of
Meat loaf
Pie plate or
Plastic wrap
MED HI (7)
(Round
loaf dish
or cook to 170°
to 21 min.
(Loaf shape)
to 29 min.
Let stand 10 minutes after cooking.
Pot roasts
Oblong dish
Lid or
MED (5)
20 to 25 min.
or casserole
plastic wrap
per
Brush with browning sauce and add 1/2 cup
water to 3 to 5-pound
Turn over after
half of time. Add vegetables if desired after
half of time. Recover and finish.
Add 1 cup water per pound of meat. Turn
over after half of time. Let meat stand in
broth at least 10 minutes after cooking. For
boiled dinner, remove meat, cook vegetables
in broth.
Temperature probe cooking yields most
accurate results. Turn roasts over when
temperature reaches 90° or after about half
of time. Let meat stand 10 to 15 minutes
before carving. If desired, brush with
browning
or agent before cooking.
Simmered beef
(corned beef
or brisket)
Casserole
Lid or
MED (5)
to 2
plastic wrap
Tender roasts (rib.
high quality rump,
sirloin tip)
Oblong dish
paper
MED (5)
and trivet
Min.
Internal
per lb.
Temp.
Rare
12 to 14
115°
Medium
to
125°
Well
18 to 20
145°
Pork
Bacon
(per slice)
(1-lb.)
Plate or
oblong dish
Paper towel
HI (10)
to 1 min.
14 to min.
total
Wax paper
HI
31/2 to 41/z
Arrange in
layer on paper towels or on
trivet set in
Layer many slices between
layers of paper towels in oblong dish.
Arrange in single
Arrange in single
If cooking 6 or more
links, rotate dish half turn after half of time.
Arrange in single layer.
Pork sausage, raw
(k-lb.: 4 patties)
Microwave
safe utensil
Microwave
safe utensil
Microwave
safe utensil
Pork link sausage,
raw
Wax
paper
HI (10)
to
min.
per link
Wax paper
HI (10)
to min.
1 to 2 min.
2 to 2 min.
Plastic wrap
MED (5)
20 to 25 min.
30 to 35 min.
45 to 50 min.
to 55 min.
Canadian bacon
2
4
6 slices
Brush with barbecue sauce or browning
agent. if desired. Let stand covered 5 to 10
minutes before serving.
Pork chops
(1-in. thick)
Microwave
safe utensil
3
4
6
16
